Traditional Butter Cookie Rolls with Marmalade

Cut cold 40 gr Butter into small cubes, place in a bowl with 70 gr Flour, ¹/₄ tsp Baking Powder, and ¹/₄ tsp Table salt, then rub together with fingertips until fine sandy crumbs form.

Add 16.75 gr Powdered Sugar, the yolk of ¹/₂ piece Eggs size M, 10 gr Sour Cream, and 1 ml Vanilla Extract to the crumb mixture, kneading briefly until a smooth, cohesive dough forms.

Shape the dough into a flat disk, wrap it tightly, and rest it in the refrigerator for 35 minutes.

Roll out the chilled dough on a clean work surface into a sheet approximately 3 mm thick, then cut it into even rectangles.

Spoon 35 gr Fruit marmalade along the shorter edge of each dough rectangle and roll them gently into tight cigar-shaped rolls.

Transfer the rolled pastries seam-side down onto a baking tray lined with parchment paper.

Bake in a preheated oven at 180°C (356°F) for 16 minutes until the bottoms and edges are light golden while the tops stay pale.

Cool the cookies for 10 minutes, then dust evenly with the remaining 8.25 gr Powdered Sugar before serving.